Vegetable Yam Porridge

Peel and cut the yam into small pieces, wash, and put into a pot.

Add clean water to cover the yam and cook for 30 to 40 minutes until tender.

While the yam is cooking, chop the onions, grind the peppers and crayfish together.

Wash the African bean seed oil and place it in a plate.

Grind the African nutmeg and place it in a plate.

Pick and chop the green vegetable, wash and keep aside.

After 35 minutes, check if the yam is done and soft. If yes, turn off the cooker and drain the water from the yam. Cover to retain its heat.

Place a clean pot on the cooker, add the red oil and allow to heat up.

Add the onions and fry until soft.

Add the pepper mix and African nutmeg, and continue to stir-fry for 2 to 3 minutes.

Add the powdered curry, thyme, African bean seed oil, Knorr cubes, and salt. Stir-fry for another 2 minutes.

Check for taste and add more seasoning cubes if needed.

Add the cooked yams followed by the vegetables and mix everything together with a wooden spoon to avoid breaking the yams.

Cover the pot and allow to simmer on low heat for a minute or two, then turn off the heat.